Nagori Puri Recipe (Semolina Puri)
Indulge in the delightful experience of making Nagori Puri, a traditional North Indian dish that showcases the simple yet comforting flavors of semolina and whole wheat flour. Perfectly paired with a variety of side dishes, these puris are a wonderful addition to any meal, especially a leisurely weekend lunch with family. Let’s dive into this delicious recipe that promises to elevate your culinary repertoire!
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1 cup |
| Whole Wheat Flour | 1/2 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ghee | 2 tablespoons |
| Water | As required |
| Salt | To taste |
| Sunflower Oil | As required (for frying) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 10 g |
| Fiber | 2 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 5 |
Instructions
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Prepare the Dough: Start by sifting the whole wheat flour into a large mixing bowl. This will help ensure that your puris are light and fluffy. To this sifted flour, add the semolina, salt, cumin seeds, and melted ghee. Using your fingertips, mix and rub the ingredients together until they achieve a crumbly texture.
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Kneading: Gradually add water, a little at a time, while kneading the mixture to form a stiff dough. It’s essential to get the consistency right; the dough should not be too soft, as this can affect the puffing of the puris during frying.
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Shape the Puri: Once your dough is ready, divide it into small balls, roughly the size of a golf ball. Take each ball and, using a rolling pin, flatten it into a thin circle. The thinner you roll, the puffier your puris will be, so take care to achieve an even thickness.
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Frying: In a deep pan, heat sunflower oil over medium heat for frying. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface quickly. Once the oil is hot enough, gently drop the rolled puris one by one into the oil. Fry until they puff up and turn a golden brown on both sides, usually taking about 30 seconds to a minute per puri.
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Drain and Serve: Once cooked, remove the puris from the oil and place them on a plate lined with kitchen tissues to absorb any excess oil. Fry the remaining puris in the same manner.
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Serving Suggestions: Serve the warm Nagori Puri hot, accompanied by flavorful side dishes such as Gujarati Lasaniya Batata (spicy garlic potatoes) and Palak Raita (spinach yogurt dip) for a delightful and satisfying meal.
These crispy, golden puris are not only a feast for the eyes but also a treat for the taste buds, making them an ideal choice for a delightful weekend lunch with family and friends. Enjoy every bite and the joy of sharing this exquisite dish with your loved ones!
